Main Ingredients

Lamb

500g

Potatoes

400g

Supplements

Carrots

300g

Small Onions

20g

Ginger

20g

Onion

1pc

Oil

Moderate

Salt

0.5 teaspoon

Columnar sauce

1 tablespoon

Oyster sauce

1 teaspoon

Sugar

1 teaspoon

Rice wine

1.5 tablespoon

p>Steps

1. Soak the lamb in water for 2 hours, during which time you can change the water a few times, then add cold water to the pot, turn on the heat, and blanch the blood and set aside.

2. In a small amount of oil in the pot, burst onion and ginger.

3. Stir-fry the lamb until the surface is slightly browned, then dip the sides of the pan into the rice wine to increase the aroma and deodorization.

4. Add the marinara sauce and continue to stir-fry.

5. Add more boiling water and simmer until the lamb can be easily pierced.

6. Cut the potatoes, carrots and onions into cubes and add to the pot until they are cooked.

7. Season with salt, sugar, oyster sauce and other seasonings.

8. Large fire juice, can be out of the pot.